In this easy and kid-friendly chicken gyro recipe, storebought rotisserie chicken is transformed by sautéeing it quickly with garlic and herbs.
1/2 cup thinly sliced white onion
2 tbsp red wine vinegar
pinch black pepper
pinch granulated sugar
3 tbsp olive oil
2 tsp chopped garlic
4 tsp chopped oregano, divided
4 cups shredded roast chicken, or rotisserie chicken
1/2 English cucumber, cut in half lengthwise, then on the bias into half moons
4 cocktail tomatoes, cut into sixths
6 8-in. pitas
1/2 cup plain Greek yogurt
1/4 cup crumbled Greek feta
Combine onion with vinegar, salt, pepper and sugar in a medium bowl and toss to coat. Set aside.
Heat 2 tbsp olive oil, garlic and 3 tsp oregano in a frying pan over medium-low for 1 min or until fragrant. Add chicken and toss for 2 min or until chicken is warm and coated with oil.
Add cucumber, tomato, remaining 1 tbsp olive oil and 1 tsp oregano to onion mixture and toss to combine.
Warm pitas in the oven or microwave.
To serve, spread pitas with Greek yogurt and top with chicken, cucumber salad and a sprinkle of feta. Fold or roll up to eat.
Protein 29g, Carbohydrates 39g, Fat 16g, Fibre 2g, Sodium 662mg.
If the shredded chicken seems a bit dry, add a little sodium-free chicken stock to the pan after sautéeing.
Originally published in the Today's Parent March 2014 issue.